If you're not a fan of port wine, cranberry juice substitutes nicely. Pair either up with a few ingredients you've probably got on hand, and you've got a colorful side dish for pork or beef.
2 tablespoons butter or margarine
2 tablespoons brown sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cloves
1/2 cup port wine or cranberry juice
2 (15-ounce) cans sliced beets, drained
How to Make It
Melt butter in a large skillet over medium-low heat. Stir in brown sugar and next 3 ingredients; cook until sugar melts. Stir in port; cook over medium-high heat until mixture is slightly thickened. Add beets to skillet; toss to coat. Cook 5 minutes or until beets are thoroughly heated.